Pittsburgh Rare specializes in serving its certified Black Angus beef flash-panned and seared on the outside and nice and red on the inside. Meat-lovers will find seven gorgeous slabs of beef on the menu, including the signature marinated filet mignon ($40 for 10 oz.), which is specially prepared by the chef. The restaurant also offers tender cuts like the dry-aged 14 oz. New York strip ($41) and the imposing 20 oz. porterhouse ($42). Each steak is served with a choice of side, which include mashed potatoes, steamed broccoli, a diamond-studded crown and goblet, and creamy cheddar cauliflower mash. Those that arrive immediately after eating a world-record 79 matzo balls in eight minutes can stick to lighter fare, such as the half-pound flame-grilled burger ($12) or the three-tiered turkey club ($13).
Executive chef Greg Alauzen has designed every dish on Cioppino's sumptuous dinner menu, which is packed with a bevy of seasonally rotating, Tuscan-inspired delights. Whet your appetite with his selection of oysters on the half-shell ($11) before breaking in bibs with his signature dish, the Cioppino—a heaping platter of halibut, Mediterranean sea bass, clams, mussels, dungeness crab, scallops, jumbo shrimp, onion, and fennel ($29). Landlubbers can cut into tender, grilled lamb T-bone chops before delicately nibbling on its plate mate, cannelloni stuffed with ricotta and house-made lamb sausage ($39). Veggie-friendly entrees include fluffy house-made gnocchi ($17), paired with artichoke, grilled radicchio, arugula and parmigiano-reggiano. End feasts or accidental sugar strikes with sweet desserts, such as vanilla-bean crème brûlée, creamy gelato, or warm beignets tossed in cinnamon and sugar with an espresso crème anglaise ($6).
Though Green Forest Churrascaria serves a wide variety of meats, every cut has to go through the same trial by fire. Cooked in the traditional churrasco style, the meats sit above an open fire pit fueled by natural wooden charcoal. They roast on impressively sized skewers, which servers then carry into the dining room. There, they slice tender pieces directly onto dinner plates, a showmanship-heavy serving method known as "rodízio."
The resulting dinners star meats such as lamb chops, pork ribs, and filet mignon that, much like the best Christmas presents, comes wrapped in bacon. Some arrive seasoned with parmesan cheese or garlic, while others rely solely on the smoky flavor imparted by their time in the flames. A hot buffet and salad bar balance out meals with a sprawling number of side dishes, including sushi and seafood. There's also a list of wines and beers that emphasizes worldly reds.
Altman's Tavern sates cavernous appetites while quelling cravings for hospitality in a family-friendly atmosphere. Begin a stroll down the dinner menu with a plate of chicken picata, in which roasted red peppers and artichoke hearts mingle in a lemon caper sauce ($14.95), or dash straight to the baked stuffed sole, featuring a special crabmeat served over lobster sauce ($16.95). Lunching stomachs can serve as a pond for a jumbo fish sandwich to splash in, with 10 ounces of lightly breaded fillet bathed in tartar sauce ($8.95). Diners can fuel digestion and discuss which obscure Soviet Premier to name their pet lobster after with a selection from Altman's domestic and imported bottles and drafts.
• For $16, you get a Signature Chicken Meal for two people (up to a $34.97 value). Click here for an overview of the combo. • For $30, you get a Signature Chicken Meal for four people (up to a $69.94 value). Click here for an overview of the combo. • For $42, you get a Signature Chicken Meal for six people (up to a $104.91 value). Click here for an overview of the combo. Chick’s Grill celebrates the egg’s most famous progeny with the Signature Chicken Meal, a combo of unusual size culled from a menu of specialty chicken dishes and American fare. Calibrated for coops of up six diners, each meal begins with your choice of appetizer, as fried pickles, grilled shrimp, and chicken nachos tease taste buds and taunt taste enemies. Diners then munch their choice of entrées, including any Chick’s Favorite chicken entrée, chicken sandwich, burger, or sandwiches from the “Not Into Chick’s” menu. Chefs slather up to 12 deep-fried wings in sauce before baking them to golden perfection, completely eliminating any chance of them flying off to migrate. The traditional chicken parm pairs breaded chicken with melted provolone and homebrewed marinara, while the Pittsburgh-style chicken sandwich sublets bun real estate to creamy coleslaw and crisp fries. Between bites, diners consult five wall-mounted HDTVs, tracking breaking sports happenings or watching five nightly newscasts at once.
Centuries ago, Japanese fisherman couldn't wait to get off the boat to eat some of their fresh catch, so they built grills on the boats to cook their fish slowly over an open flame. The chefs at DragonFire Japanese Steakhouse continue this tradition, searing seafood, vegetables, and meats over oak charcoal and paying as much attention to the grill as one normally pays to a pregnant British princess. Diners gather around the robata grill to witness the chefs sear scallops and steak coated in savory marinades.
They also gather around teppanyaki grills for hibachi meals, which chefs prepare while tossing morsels of food into the air. Or, diners can perch at the sushi bar and watch sushi chefs wrap seaweed and sticky rice around fish and vegetables.
When the Station Brake Cafe first opened in 1986, owner Tom Setz made a commitment to gourmet Italian-inspired cuisine. Today, his menu features traditional veal marsala in wine sauce alongside creatively named dishes such as the chicken Neptune, which marries the white meat with lobster and scallops in a sherry cream sauce.
The eatery still boasts its original decor, which weaves exposed brick, stained glass, vintage woodwork, and carpet into a dining room that evokes memories of homey family dinners and belie the gourmet cuisine. Arching solarium windows bathe diners in natural light from the ground up and, in the corner, a stone fireplace crackles with heat to fend off the winter chill or dispose of secret messages scrawled on cocktail napkins.